Saturday, May 8, 2010

Wheat Bread

Wheat Bread (This is a great recipe if you don't like to use dough enhancer or don't have them. Because you knead part of the dough for 5 minutes at the beginning, it builds up more gluten and helps to create a softer bread)
From the Kitchen of Cali Jo Hawkins

2 c. hot water
1/4 c. oil or melted shortening
1/3 c. honey
1 c. evaporated milk
1 TB yeast
1 TB salt
4 c. whole wheat flour (Because I don't have a wheat grinder, I use hard red wheat flour that I just buy at the grocery store. If I had a grinder, I would buy the hard white wheat at the cannery and use that)

Mix for 5 min. This will make a sponge type dough. Add 2 c. white flour and enough wheat flour for the dough to start pulling off the sides of the bowl—maybe 1 c. or less. Knead 10 min and shape into 2 loaves and place in greased pans. Let raise to double. Bake at 350 for 30 min.

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